Feb 3, 2010

What's better than coming home to homemade chicken stock and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the crock pot the night before, turn it on in the morning and come home to a splendid stock. Save the chicken for recipes where shredded chicken is needed or use it in your soup. Lot's of people ask me for my chicken soup recipe but honestly, that depends on what's in my fridge. Here's an easy recipe for chicken stock. You can also use giblets, leftover chicken bones, wing tips or chicken backs.

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

To make this on the stove, place all ingredients in a large pot, cover and simmer low for several hours.

95 comments
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I was reading if you put raw chicken with bones or leftover chicken bones in the crockpot, you can let it slow simmer for up to 48 hrs..use just about 1/2 teaspoon salt, or not, and simmer until the bones become soft..you may have to add more water as it simmers, the softer the bones simmer, the more nutrition comes through.add a little vinegar to the broth as it leaches out more nutrition like calcium, phosphorus and magnesium..you will notice it becomes gelatin like. .this is wonderful for the skin and even any joint inflammation..i found a lot of this info when I looked under bone broth prep..check out you tube sites..you will see many ways it can be done.it will be worth checking into it.

I do my stock in the crock pot too (http://epicuretteinnewyork.blogspot.com/2009/09/epicurette-takes-on-stock-market.html) but I find that since it doesn't evaporate like it would in a stock pot, it can end up a bit thin. I usually end up dumping in in a pot and boiling it for 20 minutes in the morning to get a more concentrated flavor

Okay so I am dense and I know I am probably making this harder than it is but for example..one Sunday a month I roast a whole chicken. Can I use the leftovers of the chicken for this. Just take it bones, skin and meat left on the bone...basically all of it and dump in the mix for the stock? Thanks for helping a blond. LOL

Chicken noodle soup is easy! Cut up some onions, carrots, celery, garlic, and saute until soft. Add stock and bring to a boil. Add noodles cook according to package directions. Add shredded chicken, salt and pepper and cook another minute.

@ZKassie- it really depends how much salt you put. You have complete control when you make it yourself.

Composting is a good idea, but you don't even have to use whole fresh veggies. I save bits of carrot, carrot peels, potato peels, celery, cabbage cores, onion tops/peels, and "wilted" herbs in a ziploc in my fridge until I have enough for stock (they keep for a few weeks without going bad...I know some don't like the idea of that, but my friend is a chef and that is one trick used in restaurants to make the most of their ingredients). Throw em in with a picked over carcass from a roast chicken, and there you have it. Bay/Thyme/Parsley are a must!

Another trick for those who don't want to deal with the mess of picking out all the veg is to wrap the whole lot (and herbs!) in cheese cloth, tie at the top with kitchen twine. Then, when everything's finished cooking, all you need to do is pick out the bag and you're good to go!

I've done this before - amazing! - and then took what I didn't use right away and boiled it down on the stove, to about half. It took up a lot less space in the freezer that way, and I just add an equal amount of water when I use it up, to thin it back out. Great stuff!

I made all my children's baby food by preparing several adult portions, freezing in ice cube trays and then storing in ziplock bags. I never thought to store broth or stock this way. Will definitely be trying this. Thanks

Fabulous! I put it on this morning and when I walked in this afternoon it smelled SO GOOD! Can't wait to eat the chicken and dumplings this is for!!! We'll be trying the Chicken and Avocado soup this weekend as well!

I am planning on making this and was wondering, does the shredded chicken freeze well? If so for how long? A lot of your recipes use the shredded chicken and it would be great to just thaw some out when needed!

I'm so happy I found this blog! My goal is to cook healthy food for my family and this blog is working out well for us. Do I have to completely thaw out the chicken before putting it in the crockpot or can I use fozen chicken?

So I've done this twice on the stove-top so far with the intention of starting several meals with one cooking...soup on first day, followed by chicken enchiladas using shredded chicken and chicken casserole using cooked chicken and broth, plus using the broth for other things too. The broth and chicken turn out great, but I can't seem to make the soup have enough flavor. The texture of the chicken and veggies (carrots, tomato, etc) is perfect, but the pasta I add to make Chicken Noodle soup turns out so bland and flavorless. Last time I tried boiling it in some of the broth to see if that would help, but it still needed more flavor. What else could I add after making the broth to make it a more flavorful chicken soup?

Yes, I used salt and pepper, but maybe not enough? Both times I put in several bay leaves, and the first time I had fresh basil and cilantro, the second time used fresh rosemary. I guess I'll just keep experimenting with it...

I usually buy whole chickens and cut them up. I save the backs and necks for stock. I find the meat is too overcooked to be used afterwards as I don't care for fine shreds of chicken. So using an otherwise unused part of the bird ideal. It produces a nicely flavoured broth but you definitley can concentrate it on the stove after if you need a more intense flavour.

LOVE your website! I made this stock yesterday with 3 chicken breasts. The chicken is so amazing! Just 2 of us left at home so this will last us all week. The stock is wonderful too. We had a hard frost last night which killed most of my herbs. So this stock was thier last hurrah!

I roasted a 7 pound chicken on Saturday and now I'm interested in making chicken broth with all the bones and such. Can I do that with this recipe? Will it not be as healthy as if I'd used chicken breasts?

Another great recipe Gina! I brown my chicken breasts over high heat in olive oil before adding the other ingredients. It helps make a beautifully colored broth, and the chicken is more flavorful too! I've done this in the crock pot, oven at low temps and on the stove. The stove top is my favorite method.

Gina, I accidentally bought chicken tenderloins instead of breasts and didn't realize it until I was opening the package. I'm nervous about how it will turn out now because I plan on making the buffalo dip with the shredded chicken. Any idea if it matters?

Puree the veggies, put them back in the stock, toss in some rice and cook till it's done, and you have an amazing "cream" of chicken and rice soup without the cream. You can shred up the chicken and toss that back in too for a whole new dish.

I used bones from a chicken and my stock turned out to be a bit gelatenous. I want to make sure there isn't a ton of fat in this. All of the fat did rise and once cold skimmed it off. Any help on this Gina? Should I just add more water?

I put all my stocks in freezer bags, place on cookie sheets in the freezer and then stack when frozen. This method takes up much less space and the stock freezes very quickly. I use this method for all items I freeze whether is is stew, soup or sauces. Try it you'll love it!

Got everything in the crock pot and have it going overnight. Plan to use the chicken for the buffalo chicken dip and probably freeze the stock (refrigerate first to skim the fat). So excited to try the dip and use the stock!!!

My husband had a stroke two weeks ago, our diet is now focused on low salt & low fat. Thanks for posting this so I can make a low sodium chicken broth, all of the pre-packaged are loaded in sodium. LOVE your blog!!

You can also make a great stock from a chicken or turkey that you have just roasted. Keep all the bones in the roasting pan with the gook from roasting, break them up a bit, throw in some carrots, celery, onion, etc. and roast at high heat for about an hour. Makes a lovely dark mess on the bottom. Remove solids and pour in water and scrape up the "stuff" ....nice dark lovely stock.

frozen bone question: i do that all the time. they just add more good stuff.

Thank you for this recipe! I tried it last week and it came out great! So easy! I used to buy rotisserie chickens and then have to shred them. This is way easier. I used the chicken for your enchilada recipe and had your Latin flavored chicken salad on toast for lunch. Then I saved the Broth to make chicken enchilada soup. We have been eating skinny taste recipies all week an my boyfriend loved everything. I haven't been counting calories or points and my pants are feeling looser already!

This recipe for the broth is really tasty, I just made it and I almost embarassed myself licking the plate, but I just want to add my five cent: my mother used to make me the chicken broth when I was ill and she just added chicken, onions, celery, carrots, garlic, rock salt and a glass of white wine or brandy to the cold water and let it boil for two hours (the alchool will evaporate).The result will be light, easy to digest and a boost of energy for a coughing child.

We've been track our foods through ww, eating whole grain, lower sugar foods, grilled meats and primarily your recipes and over the last 9 months. My husband has lost 8-9 pant sizes and I have gone done 2-3. Your recipes are easy to make and delicious. I'm SO glad to have found this site. It is helping our health tremendously. THANK YOU!!!

Just so you know, it's not technically stock unless you use the bones. What you're making is broth, which tastes good and has some nutritional value, but if you really want a nourishing, gut-healing super food, make chicken stock. Start with a pastured chicken. Roast it. Take all the meat off the bones. Add the bones to a pot of water. Add carrots, celery, onions, garlic, bay leaf, thyme, salt, and a tablespoon or two or apple cider vinegar (it draws even more nutrients from the bones) and cook it all day. Strain it at the end of the day and let cool, then freeze. Add the giblets, neck, and feet if you can get a butcher to give them to you. This will turn your super food stock into amazing stock that gels and is incredibly nutrient rich. The natural gelatin is good for so many things. Just my two cents on stock and broth!

I've always added cider vinegar, and I just discovered the reason: it leaches nutrients out of the bones and makes sure it all ends up in the stock! Definitely cook THE WHOLE BIRD though -- 'tis the only way to get all the micronutrients and minerals.

I love the herbs and vegetables you've chosen to add though! what a flavour boost.

I was going to make this and I had it all ready in the crock pot, but then my boyfriend got sick so I decided to make a chicken soup. I added two chicken bouillon cubes and some extra celery and carrots and it was so delicious. My boyfriend absolutely loved it! Maybe one day I will make the broth, but this recipe for chicken soup is fabulous.

I never ever throw out a chicken, turkey or pheasant carcass (my husband hunts)-I throw the remainder into a stock pot with water, carrots, a little celery, parsley and onion tops, whatever else is in my veg bin and dying, salt, pepper, one package of salt free chicken bouillon and whatever herbs (usually thyme). We use all of it!!!! I usually toss it in the freezer for those let's make soup moments, but why buy chemicals and salt commercially if you don't have to??? Ps if you buy rotisserie chicken, fill the container with water and put in pot, it has all the roasting juices in it.

I actually cooked a rotisserie chicken carcass in my slow cooker yesterday. Since I usually buy about one chicken every other week for various recipes, I get just about the right amount of broth from that carcass to last about the same number of days. Have always done it on the stovetop before, but just happened to think that the slow cooker was really the way to go. I LOVE it! Much easier.